-
1
Heat oil in soup kettle; add giblets, neck, and tail, then saute until golden and fragrant, about 5 minutes.
-
2
Add onion; continue to saute until softened, 3 to 4 minutes longer.
-
3
Reduce heat to low; cover and cook until turkey and onion release their juices, about 20 minutes.
-
4
Add stock and herbs, bring to boil, then adjust heat to low.
-
5
Simmer, uncovered, skimming any scum that may rise to surface, until broth is rich and flavorful, about 30 minutes longer.
-
6
Strain broth (you should have about 5 cups) and reserve neck, heart, and gizzard.
-
7
When cool enough to handle, shred neck meat, remove gristle from gizzard, then dice reserved heart and gizzard.
-
8
Refrigerate giblets and broth until ready to use.
-
9
While turkey is roasting, return reserved turkey broth to simmer.
-
10
Heat butter in large heavy-bottomed saucepan over medium-low heat.
-
11
Vigorously whisk in flour (roux will froth and then thin out again).
-
12
Cook slowly, stirring constantly, until nutty brown and fragrant, 10 to 15 minutes.
-
13
Vigorously whisk all but 1 cup of hot broth into roux.
-
14
Bring to boil, then continue to simmer until gravy is lightly thickened and very flavorful, about 30 minutes longer.
-
15
Set aside until turkey is done.
-
16
When turkey has been transferred to carving board to rest, spoon out and discard as much fat as possible from roasting pan, leaving caramelized herbs and vegetables.
-
17
Place roasting pan over two burners at medium-high heat (if drippings are not a dark brown, cook, stirring constantly, until they caramelize.) Return gravy to simmer.
-
18
Add wine to roasting pan of caramelized vegetables, scraping up any browned bits with wooden spoon and boiling until reduced by half, about 5 minutes.
-
19
Add remaining 1 cup broth, then strain pan juices into gravy, pressing as much juice as possible out of vegetables.
-
20
Stir giblets into gravy; return to a boil.
-
21
Adjust seasonings, adding salt and pepper to taste if necessary.
-
22
Serve with carved turkey.
